Spring mix salad with shrimp & fennel
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Sherry wine vinegar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| ⅓ | cup | Extra virgin olive oil* |
| 1 | teaspoon | Extra virgin olive oil* |
| ⅔ | cup | Chicken or vegetable broth |
| 4 | Shallots; finely chopped | |
| 1 | pounds | Shrimp; shelled, deveined, split lengthwise |
| 2 | Fennel bulbs; trimmed, thinly sliced, blanched | |
| 1 | Lemon; juiced | |
| 10 | cups | Spring greens mix |
Directions
*Whole Foods (or other high quality) olive oil is recommended.
Mix together ⅓ cup vinegar, ½ the salt and pepper. Add ⅓ cup olive oil, broth and shallots. Mix vigorously. Set aside. Season shrimp with remaining salt and pepper. In a large skillet over medium heat, heat 1 tsp olive oil until very hot. Add shrimp and sauté stirring constantly until cooked through (2-3 minutes). Transfer shrimp to a bowl and toss with ½ the dressing. Toss fennel with lemon juice in a large bowl. Combine with spring salad mix and remaining dressing. Toss in the shrimp marinade. Serve immediately.
Nutritional information per serving (10): 164 calories, 11g protein, 11g fat (1½ saturated), 6g carbohydrates, 88mg cholesterol, 907mg sodium Exchanges: 1½ lean meat, 1 vegetable, 1 fat Copyright Whole Foods Market, 1995, wfm@...
() Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias